Wanting to try something else, I looked around, and came up with this combination:

Tomato sauce, dried ham, caramelized red onion with balsamic vinegar, fresh mozzarella and some goat's cheese. After baking topped with some rucola with olive oil and salt. Also some black pepper.

This is a 68%74%, whoops hydration dough with 8% sourdough, from the refridgerator (not very active). Also 1/8 tsp instant yeast (on a total of 600 grams of dough for two pizza's). Baked for 7 minutes in a 250 C oven on a pizza stone.

Hmm, going over my notes for this bake, and I guess I may have accidentally made this a 74% pie!

I intended to increase the hydration from 67% I had previously used to 68%;

So I initially figured 360 grams of flour and 245 grams of water.

But then I couldn't start the dough until 12 in the afternoon, and I usually use longer fermentation times, so I figured I would use a small amount of sourdough from the fridge for the flavor, combined with a small amount of yeast.

So I figured I'd use 50 grams of sourdough, at 75% hydration, which gives about 30/20 flour/water. So I put the sourdough in 225 grams of water. Then I had to add 215 grams of flour to get a 1:1 ratio, which I often do, to let it ferment, than add the rest of the flour later and then knead.

But I seem to have counted the 30 grams of flour twice, resulting in 330 grams of total flour, and 74% hydration . I guess that explains why the dough was so slack.

Oh, BTW, for a Dutch forum I also made a movie of how I stretched the dough, for anyone who might be interested:

Thanks VarunS! Yes, that is exactly what I normally do. You just can't see it in the youtube clip, because the "camera" I was using was nothing more than a Samsung Galaxy S 3 phone mounted on top some of those sturdy paper tubes on which cling film is rolled .Didn't want to move it with my floury hands .

On a sidenote - I think it is one thing to make great looking pies, but transferring that look to a photograph is another story altogether!

The sourdough is 75% hydration - > 3/7 of the weight of the sourdough is water, 4/7 is flour. This results in a hydration of 69%. Dough was easy enough to handle.

Mixed all sourdough with all water and the yeast and honey. Let that ferment for couple of hours. Than I got a call from a friend, inviting me over for dinner. Put the mixture in the refridgerator, until the next morning. Then I mixed in the remaining flour. Put it back in the refridgerator.Then I took it out in the afternoon. When it had risen I divided it into two balls and put them into oiled containers. When that had doubled I opened the dough and baked my pizza's;